Cake au Caramel with a Fragrant Orange Zest
Cake au Caramel
This Cake au Caramel is a delightful creation born from the need to use up leftover caramel sauce! The combination of caramel sauce and condensed milk makes it quite unique. The finished cake boasts a wonderfully fluffy texture with a subtle, lingering caramel aroma, making it truly delicious. After baking, while the cake is still warm, a mixture of orange liqueur and water is brushed over the top. For those without orange liqueur, a syrup infused with orange peel, mixed with a touch of orange essence and water, can be used as a fantastic substitute. Each bite offers a hint of orange, a slightly chewy crust, and a soft, sweet caramel flavor that’s simply divine. Experience a uniquely different caramel flavor with this Cake au Caramel! Let’s bake it together!
Ingredients (for 7 silicone oval molds)- 2 eggs
- 40g unrefined sugar
- 60g condensed milk
- 40g bread flour
- 32g cake flour
- 30g almond flour
- 1/2 tsp baking powder
- 25g unsalted butter
- 130g caramel cream
- 1 tsp vanilla extract
- A pinch of salt
- 14g orange liqueur (or substitute)
- 7g water
- Pecans for topping, a small amount
Cooking Instructions
Step 1
First, melt the 25g of unsalted butter completely, either in the microwave or using a double boiler, and set aside.
Step 2
If your caramel sauce is refrigerated and firm, warm it in the microwave until it becomes fluid and lukewarm. (Refer to link @6854081 for caramel sauce recipe instructions.)
Step 3
In a mixing bowl, lightly whisk the 2 eggs. Then, add the 40g of unrefined sugar and a pinch of salt, and mix well until the sugar is dissolved.
Step 4
Next, incorporate the 60g of condensed milk and 1 tsp of vanilla extract. Stir until all ingredients are smoothly combined.
Step 5
Add the lukewarm melted butter and the prepared warm caramel sauce to the mixture. Stir thoroughly until everything is well incorporated and smooth.
Step 6
Sift together the 40g of bread flour, 32g of cake flour, 30g of almond flour, and 1/2 tsp of baking powder directly into the wet ingredients. Gently mix with a whisk until no dry flour streaks remain, forming a smooth batter.
Step 7
The finished batter should have a consistency that flows smoothly, like thick syrup.
Step 8
Spoon the batter into your silicone oval molds, filling them about 80% full. Arrange a few pecan pieces on top of each for decoration.
Step 9
Bake in a preheated oven at 175°C (350°F) for approximately 20-25 minutes. The cakes are done when the tops are slightly springy to the touch, or when a skewer inserted into the center comes out clean.
Step 10
Once baked, carefully remove the cakes from the oven and gently demold them while they are still warm.
Step 11
While the cakes are still warm, prepare the glaze by mixing 14g of orange liqueur with 7g of water. Brush this mixture evenly over the top and sides of the cakes, avoiding the very bottom.
